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Ingredients
1 ½ pounds broccoli rabe
Salt to taste
2 tablespoons olive oil
2 teaspoons finely chopped garlic
¼ teaspoon hot red pepper flakes
1 teaspoon anchovy paste
Freshly ground pepper to taste
4 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
6 grams carbs; 1 milligram cholesterol; 104 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 427 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off and discard any tough stems from the rabe. The stems may be peeled and used if desired. Wash and drain well.
- Step 2
Bring enough salted water to a boil to cover the rabe when added. Add the rabe and cook 1 minute. Drain well. Reserve ¼ cup of the cooking liquid.
- Step 3
Heat the oil in a large nonstick skillet and add the garlic. Cook briefly but do not brown. Add the rabe, pepper flakes, anchovy paste, salt, pepper and reserved cooking liquid. Cook, stirring, about 2 minutes. Sprinkle with parsley and serve.
Private Notes
Comments
Traditional Italian broccoli rabe. Anchovy a nice touch. Didn't see the point of the parsley.
Yep. Perfect wish we still had Pierre around to assist
I agree about the parsley as well as the anchovy.
Added fresh parmesano/romano at the end to plate. Also added capers in the hot pan. Excellent.
Very nice and easy. Love broccoli rabe.
Don't even bother blanching the broccoli rabe. Just throw it in the pan with the seasonings. Stir it around a bit, cover and turn off the heat. 3 minutes later, done.